Wednesday, December 3, 2014

Egg on a Raft

Come sail away on a raft of asparagus and peppers!  Love this breakfast, it's one of my top faves!


Directions for single serving.

Ingredients:

  • 1 Egg
  • About 6-8 stalks of asparagus with bottom ends trimmed off
  • 1/4 to 1/2 of a red or yellow pepper, thinly sliced
  • 2 Tbsp of shredded cheddar cheese
Preparation:
  1. Spray a small skillet with cooking spray and additional tsp of olive oil (optional).
  2. Heat skillet on medium heat, then place vegetables in skillet and saute until asparagus and peppers are lightly browned.
  3. Push together the veggies in a row to make the raft.
  4. Gently crack the egg on top of vegetables.  May need to hold egg in place with edge of spatula, so it doesn't slip off.
  5. Once the white of the egg starts to cook and firm up, place a cover on pan to continue cooking.
  6. Cook egg to your desired firmness.  Then sprinkle the cheese on top and remove from heat and re-cover until cheese melts.
Gently slide onto a plate and serve.  I like to have my egg a bit runny, so the goodness oozes over the veggies!  Enjoy!

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